2 c. sliced fresh peaches (peeled)
2 c. chunked cantaloupe
1 tbsp. lemon juice
1/3 to 1/2 c. sugar
Water
2 tbsp. corn starch
2 tsp. butter
Dash of salt
1/4 tsp. almond extract
Whipped topping or 1/2 c. cream - whipped
1 (8 inch) baked pie shell

Sprinkle peaches and cantaloupe with lemon juice and sugar to taste. Let stand 1 hour. Drain juice into measuring cup. If necessary, add water to make 1 cup. Pour into saucepan and stir in corn starch until smooth.

Cook over low heat, stirring constantly until thickens. Stir in butter, dash of salt and extract. Fold in fruit. Cool. Put in baked pie shell. Chill. Top with whipped cream. I garnish with blueberries and mint leaves.